Veg-Mex Pasta & Bean Salad

[Low-N-Slow]

I improvised this tonite, and it actually turned out quite good, if I do say so myself.

Veg-Mex Pasta & Bean Salad

8 to 12 oz. whole wheat rotini pasta, cooked and chilled
1 15 oz. can black beans
1 15 oz. can garbanzos (chick peas)
1 15 oz. can red kidney beans
1 4.5 oz. can chopped mild green chiles
2 roma tomatoes, seeded and diced
2 scallions, chopped
3 T. chopped fresh cilantro

juice of 1/2 lime
1/4 C. extra virgin olive oil
1 t. chili powder
1 t. cumin
1/2 t. salt

While pasta chills, drain and rinse beans in collander, drain green chiles, prep veggies. Mix pasta, beans, chiles, tomatoes, scallions and cilantro in large non-reactive bowl. Whisk together lime juice, olive oil, chili powder, cumin and salt; pour over salad and mix together thoroughly. Adjust seasoning if desired. Serve immediately or chilled.

Serves 6-8.

[dragongrrl]

Looks fantastic. I'm going to try it.